Indian Takeaway Classics at Home: Real British Indian Restaurant Curries Made Properly
Ever wondered why your home-cooked curries never taste like the takeaway? This book explains the real British Indian Restaurant (BIR) method and shows you exactly how to recreate those flavours at home — without myths, guesswork or chef nonsense.
- Authentic BIR base curry sauce explained clearly
- Proper methods used by real UK curry houses
- Classic takeaway favourites recreated step by step
- Normal supermarket ingredients — no specialist suppliers
What’s inside
- How British Indian Restaurant curries really work
- Base curry sauce: ingredients, method and storage
- Classic takeaway dishes made the proper way
- Layering spices for flavour without bitterness
- Chicken, lamb, vegetable and paneer curries
- Heat control: mild, medium or hot without ruining balance
- Common mistakes home cooks make — and how to avoid them
- Scaling recipes for batch cooking and freezing